The food at KALOS – the new restaurant at the Oxford Hills Golf Course – is a celebration of local ingredients and the culinary vision of Chef Eric Boyar – long time chef and owner of SixThirtyNine in Woodstock. He brings with him a passion for Oxford County product and a local-first ethos to the brand new restaurant that some are calling the ‘crown jewel‘ of the Oxford Hills property.
Like SixThirtyNine, KALOS has an open kitchen where diners can watch the magic happen, including watching the creative cooks work the wood burning pizza oven and wood burning grill.
On the menu you’ll find Boyar twist on classics like wood fire grilled Ontario ribeye with corn puree and chimichurri; or fried chicken with smoked maple syrup and spicy cornbread. There’s also dishes Boyar himself would want to eat like Nasi Goreng fried rice balls with sambal and magi, or roasted carrots with smoked ricotta, cashews and za’atar. You’ll also find a rotating menu of wood-fired pizzas featuring the amazing cheese Oxford County is known for. And for those with a sweet tooth, there’s a short dessert menu that includes Boyar’s famous creme brulee.
KALOS is open for a few days this year as a soft-opening before closing for the season to prepare for spring. Keen guests can book their Champagne & Pearls New Years Eve experience. It will include 5 chef-selected courses, entertainment, live music and of course, champagne when the ball drops! Tickets are $150 per person. You can reserve here.
Fans of SixThirtyNine need not worry about their favorite spot – the kitchen is being led by long time sous chef Sam Vandenburg and remains true to the ethos (and quality!) we’ve come to love since it’s opening in 2005.
